prettyblueyes
Assistant Cook
It is zucchini time! I have a recipe for Tater-Dipped veggies that I am wanting to try. It calls for instant mashed potato flakes (1cup), grated parmesan cheese and some spices to be mixed with melted butter (1/4 cup). The veggies are then coated in whole eggs and dipped in the potato mixture and baked. I am wondering if there is anyway to reduce the amount of fat in this recipe. I am planning on using egg whites instead of whole eggs. Is there any way that I could cut out or down the amount of butter/margarine? Like half butter, half water/milk?
Thanks!
Thanks!